HOMEMADE ENCHILADA SAUCE (Dinner Then Dessert)

• 1/4c oil
• 2T flour or cornstarch
• 2-3T chili powder 
• 8oz can tomato sauce
• 1c chicken broth
• 2t cumin
• 1T minced garlic
• 1t onion powder
• 1/4t salt

Heat oil over med heat. Add flour and chili powder, stir. Cook until red color starts to brown. In a small bowl combine tomato sauce with remaining ingredients. Add to saucepan and whisk until well mixed. Cook over med heat for 8-10min.

FRENCH ONION SOUP

• 2T butter
• 6 onions, thinly sliced
• salt
• 5c beef stock
• 4c chicken stock
• 3oz sherry
• salt and pepper
• gruyere cheese, shredded
• French bread slices

Melt butter over med heat and add onions to brown for 30min. In a stockpot, heat both stocks over med heat. When onions have browned, deglaze pan with sherry and then add to stock. Bring to a boil and then reduce and simmer for 20min. Salt and pepper.

If desired... toast bread on a sheet pan for 5min at 425*. Add soup to crocks and top with bread slice and cheese. Or you can sprinkle cheese on soup and serve as is.
 

CHERRY CHEESECAKE BROWNIES

Cheesecake:

• 4oz cream cheese
• 1 egg
• 1/2c sugar
• 2T flour
• 1/2 maraschino cherries, chopped

Brownie:

• 2 eggs
• 1c sugar
• 3/4c flour
• 1/8t salt
• 1/4c cocoa
• 1/2c butter, melted

Frosting:

• 2/3c powdered sugar
• 1/3c cocoa
• 3T butter
• 5t hot water (or maraschino cherry juice)

Preheat oven to 350* Cheesecake layer: Beat cream cheese and egg well. Beat in sugar and flour. Stir in cherries and set aside. Brownie Layer: Beat two eggs until frothy. Add sugar, flour, and salt. Stir cocoa into melted butter. Add to batter and stir well. Spread into greased 8x8 pan. Carefully spread cheesecake mixture on top. Bake for 30-35min until sides are pulling away. Let cool and then frost. 

TOASTED COCONUT BANANA MUFFINS (GF, DF, Paleo) (Cotter Crunch)

• 1/2c shredded coconut
• 2 1/4c almond flour
• 3T flaxseed or chia seed, ground
• 1/2t cinnamon
• pinch ginger
• 1/2t baking soda
• 1t baking powder
• 3 ripe bananas
• salt
• 3 eggs
• 4T coconut oil, melted
• 4T maple syrup
• 1t vanilla
• 1T apple cider vinegar

Preheat oven to 350* Toast coconut on a baking sheet for 5-10min. Check beginning at 5min and stir halfway. Mix eggs, vanilla, maple syrup, and coconut oil. Add bananas. Mix until smooth. Add baking soda to apple cider vinegar and let bubble before stirring into batter.  Add almond flour, flaxseed, cinnamon, ginger, and 1/3c coconut and stir. Scoop into muffin cups and bake 25-30min.

CHICKEN AND DUMPLINGS (IP) (Margin Making Mom)

• 2 chicken breasts, cut in half
• 7c chicken broth
• 2 stalks celery
• 2 carrots
• 1 onion, chunks
• salt and pepper

DUMPLINGS:

• 3c flour
• 1T baking powder
• salt
• 1c + 2T milk

Place chicken, broth, celery, onion, and carrots in Instant Pot. In a bowl, stir together dumpling ingredients. Turn onto a floured surface and roll to 1/4in thick. Use pizza cutter to cut into strips or squares. Add to Instant Pot and stir. Seal lid and cook on Manual for 3 min. Allow a natural release (30-40min). Take off lid and stir. Remove chicken and shred with a hand mixer for 30sec. Veggies may be removed if desired. Add chicken to pot and stir. 

LASAGNA BESCIAMELLA (Valerie Bertinelli)

MEAT RAGU:

• 3T olive oil
• 1 onion, chopped
• 2t garlic
• 1lb ground beef
• 2t salt
• pepper
• 2 jars spaghetti sauce

BESCIAMELLI:

• 3c whole milk
• 1stick butter
• 1/2c flour
• 1/8t nutmeg
• salt and white pepper

LASAGNA:

• 1lb lasagna noodles
• 2 1/4c parmesan-reggiano cheese
• 8oz shredded mozarella

Cook onion and garlic in oil and brown beef. Add sauce, salt, and pepper and simmer. To make besciamelli: Heat milk over med heat until just simmering and turn off heat. Melt butter in a med saucepan over med-high heat. Add flour to butter and whisk until thickened, about 2min. Add hot milk, whisking constantly. Add nutmeg, salt, and pepper. Bring to a boil. Whisk for 2min.

 

Preheat oven to 350* Assemble lasagna in a 9x13 dish. Sauce, 3 noodles, 1/4 besciamelli, 1/3 parm-reg cheese. Add sauce, 3 noodles, 1/4 besciamelli, 1/2 mozz. Add sauce, 3 noodles, 1/4 besciamelli, 1/3 parm-reg. Final layer- sauce, 1/2 mozz, 3 noodles, 1/4 besciamelli, and sauce. Cover with foil and bake 35 min. Remove foil and bake20 min. Add remaining parm-reg during last 10min. Let set for 10min before serving.

 

RANCH PRETZELS

• 1 (15oz) bag sourdough pretzels
• 14T butter, melted
• 1pkg Hidden Valley Ranch dressing mix
• 1/4t lemon pepper
• 1/4t garlic powder
• 1/4t dill

Preheat oven to 275* Break up pretzels and spread on a cookie sheet. Mix all seasoning into butter and pour over pretzels. Bake 1 hour, stirring every 15min. Cool and store. 

BROCCOLI SALAD WITH BLUEBERRIES AND APPLES (Kristine's Kitchen)

SALAD:

• 1 1/2lbs fresh broccoli, bite-sized pieces
• 1c fresh blueberries
• 1/4c red onion, diced
• 1/2c dried cranberries
• 1/4c sunflower seeds
• 1 apple, bite-sized pieces
• 1T lemon juice

DRESSING:

• 1c Greek yogurt
• 1/4c honey
• 1T lemon juice
• 2t apple cider vinegar
• 1T poppy seeds

Toss apple with lemon juice and stir together salad ingredients. Whisk together dressing and stir to coat.

BANANA OAT COCONUT COOKIES (GF, DF, Paleo)

• 3 ripe bananas, mashed
• 1t vanilla
• 1/4c oil
• 2c GF oats
• 2/3c almond flour
• 1/3c shredded coconut
• 1/2t cinnamon
• 1/2t salt
• 1t baking powder
• 6-7oz dark choc chips

Preheat oven to 350* In a large bowl combine bananas, vanilla, and oil. In another bowl whisk oats, almond flour, coconut, cinnamon, salt, and baking powder. Stir together all ingredients until combined. Fold in choc chips. Spoon onto lined baking sheet. Bake on top rack for 12-14min.

MINT CHOCOLATE PUDDING COOKIES

• 1c sugar
• 1 stick butter
• 1 egg
• 1/2c sour cream
• 1 (3.4oz) instant vanilla pudding
• 1/2t salt
• 2c flour
• 2t mint extract
• food coloring
• 1 1/2c choc chips

Preheat oven to 375* Cream sugar and butter with a mixer. Add egg, sour cream, and pudding mix. Add flour, salt, and baking soda until well combined. Add mint extract and food coloring to achieve green color. Spoon onto greased cookie sheet and bake for 10min.

SUNDAY POT ROAST (IP-Favorite Family Recipes)

• 3 lbs. beef chuck roast
• salt to taste
• 4 Tbsp. olive oil divided
• 2 c. beef broth
• 1 pkg onion soup mix
• 1 white or yellow onion, quartered
• 1 lb. baby fingerling potatoes
• 1 c. baby carrots

 

1. Sprinkle pot roast with salt and set aside.
2. Add 2 Tbsp. Olive oil to Instant Pot and set to "Saute".
3. When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.
4. Add beef broth to Instant Pot.
5. Add vegetables, 2 Tbsp. olive oil, and onion soup mix to a gallon-sized Ziploc bag and shake until vegetables become evenly coated with mix.
6. Put veggies in Instant pot and distribute evenly around roast.
7. Place lid on Instant pot with steam valve closed.
8. Switch Instant Pot setting to "manual" and set for 60-80 minutes on "high" pressure (70 minutes seems to work ok, judge the time depending on the size of your roast).
9. Do a natural release for at least 10 minutes, then quick release.
10. Remove roast from instant pot, shred with fork, and serve with vegetables.
11. Use extra drippings from the instant pot to make gravy or au jus.